This is a fairly common Romanian recipe, normally served during the cancient winter months. I love this recipe because it infuses tomato and garlic flavors to regular meat. Blend the tomato sauce with mashed potatoes and add pickles - and you've got yourself a winning combination!
Ingredients:
- 6 pork chops
- One 18oz can of tomato sauce
- One cup of wine
- Spices: salt, pepper, chili pepper, thyme
- One head of garlic
- Finely chopped fresh parsley (for presentation)
Preparation:
- Quickly fry the pork chops on tall heat (one minute each side, or until they start to catch a bit of brownish color).
- Preheat the oven to 325 F.
- Blend the tomato sauce, wine, and spices. Put a lean layer on a flat baking dish, then place the steaks, and cover with the remaining tomato mixture. Cover with aluminum foil.
- Cook in the oven for 25 minutes. Remove aluminum foil and cook for another 25 minutes. Add the chopped garlic, mix, and cook for another 5-10 minutes.
Presentation:
- Put the dish over a bed of mashed potatoes (or pasta).
- Add a generous amount of sauce over each steak.
- Sprinkle chopped fresh parsley for an adding bit of green.
- The dish is greatly complemented by a side serving of pickles and a glass of cancient beer.
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